Nourish Your Body. Energize Your Life.
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This bran muffin recipe is a winner in my book for lots of reasons.
First, it makes bran muffins that are moist, chewy, and not too heavy.
Second, this recipe for bran muffins is not too sweet. I like muffins with just a hint of sweetness, not cupcakes masquerading as muffins.
Third, these bran muffins call for the ingredients I commonly have on hand.
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I love basic recipes that can be modified in a variety of ways.This basic muffin recipe is a great example.
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These delicious pumpkin muffins were on Saturday’s baking class menu. The recipe, which I only modified slightly, is from Baking: From My Home to Yours
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This is one of those special banana nut muffin recipes that will jump start your day—a moist subtly mocha-flavored banana muffin enhanced with macadamias and semi-sweet chocolate mini chips. It’s made healthy with white whole wheat flour, bananas, and yogurt, and contains only 1/4 cup of butter, which equals only 1 teaspoon per muffin.
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Are you craving moist banana bread? I’ve found the recipe for you. It is from a cookbook called, The Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress-Free Strategies for Busy People
by Abigail Johnson Dodge, a contributing Editor at Fine Cooking. I grew up eating dry banana bread and have been experimenting with various recipes for years in search of a consistently moist banana bread that isn’t too full of fat. (If you add enough butter and/or sour cream to any banana bread recipe it will be moist; but I like to eat banana bread relatively often, not as a special occasion dessert.)
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The three over-ripe bananas on the counter needed to be tossed into the freezer for future use or turned into banana bread or banana muffins.
This morning I opted for banana nut muffins since they bake in about a third of the time of banana bread.
This is one of the best basic banana nut muffin recipes I’ve tried. It’s a classic, enhanced with a little healthy whole-wheat flour for its texture and nutty flavor. If you don’t like nuts in your banana muffins skip them. I’ve included a couple of our favorite variations for your consideration at the end of the recipe too.
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I continue to experiment with healthy muffin recipes. The key for me is finding that perfect balance between taste and health. I’m not a fan of artificial sweeteners and hate those rubbery fat-free, sugar-free, taste-free concoctions out there. I don’t want cake masquerading as a muffin either. I prefer something a bit hearty and not too sweet.
As my weight management and healthy cooking experiments evolve, I’m learning that I would rather eat a reasonable amount of delicious real food than something that is supposed to be super healthy, but tastes like drywall. Life is too short not to be able to enjoy your food. At the same time if I can boost the nutrition content while decreasing unnecessary calories, especially from sugar and unhealthy fats, I’m all for it.
This is a recent find from Food Network, Ellie Krieger’s new cookbook, The Food You Crave: Luscious Recipes for a Healthy Life. These muffins are full of chunks of apple and topped with a delicious crunchy mixture of pecans, cinnamon and sugar.
When I checked out the fridge and pantry last night I discovered all the necessary ingredients –just enough applesauce, a granny smith apple, buttermilk and eggs — so I hopped out of bed this morning anxious to stir them together and get them in the oven.
Many of my favorite healthy baking recipes contain non-fat buttermilk which adds moisture and tenderness without extra fat.
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This is another great healthy muffin recipe that is adapted from The Conscious Gourmet Cooking Retreat I attended in April. It takes a little more work — grating carrots and apples — than is ideal for a lazy cook like me. But it makes a big batch — 18 muffins — that freeze well. I love having healthy frozen assets readily available when the ambition to feed myself well wanes. It’s a hearty fruit and nut filled muffin that isn’t too sweet. When we made them in Sedona we used maple sugar, a delicious healthy alternative to sugar that is expensive and not always easy to find. Either brown sugar or sucanat will work as substitutes. While the recipe also calls for for spelt or barley flour, whole-wheat can be used if you prefer. [click to continue…]
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Commercially prepared muffins can be real diet disasters. More cake than muffin, they are usually huge (3 to 4 servings) high in calories, and full of unhealthy ingredients. A single-serving muffin, the size of one you would make at home in a standard 12-cup muffin pan, can fit into a healthy eating plan, especially if it’s packed with nutritious ingredients like whole-wheat flour, flax, fruit, nuts and eggs.
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